Some recipes don’t need reinventing. They’ve been passed down from mothers to daughters, from grandmas to grandkids, with the kind of love and simplicity that no cookbook can match.
In my family, Silesian potato dumplings are exactly that kind of recipe.
No eggs. No fancy steps. And definitely no poking holes in the middle — who has time for that anyway? 😄
This is the way my mom made them, and this is the way I still do it. Traditional, honest, and oh-so-delicious.
Ingredients (makes about 100 dumplings):
- 3.5–4 kg of potatoes (starchy type, like Russets or anything floury)
- About 500 g of potato starch (but keep more on hand — potatoes can be unpredictable)
- Salt to taste
Need help with measurements? Use my Kitchen Converter! 🧁
Let’s get cooking – the classic way
1. Start with the potatoes
Peel and boil the potatoes in salted water until soft.
Then mash or press them through a potato ricer while they’re still warm — this is the secret to smooth dumplings.
2. The “1/4 trick”
Once the mashed potatoes are in a large bowl, even out the surface like you’re smoothing out cake batter.
Now, divide the mashed potatoes into four parts.
Take one quarter out of the bowl and fill the empty space with potato starch — exactly as much as the amount of potatoes you removed.
Then put the removed potatoes back in, add a bit of salt, and knead it all into a smooth dough.
3. Adjust if needed
If the dough feels too dry, just add a splash of water and knead again.
If it’s too sticky, sprinkle in more potato starch.
No eggs are needed — none at all. My mom never used them, and honestly, the dumplings don’t miss them one bit!
4. Form the dumplings
Roll the dough into small balls about the size of a walnut.
Traditionally, people make a little dimple or hole in the middle — but honestly? I skip that step. It’s just extra work and doesn’t change the flavor one bit 😉
Tip: Shape the dumplings while the dough is still warm — it’s much easier to work with that way!
5. Time to cook
Bring a large pot of salted water to a gentle boil.
Cook the dumplings in batches so they don’t stick together.
Once they float to the surface, cook them for another 2–3 minutes, then gently lift them out with a slotted spoon.
What to serve with Silesian dumplings?
These dumplings are comfort food perfection, especially when paired with:
- gravy or meat sauce
- goulash
- or simply butter and sautéed onions – rustic and delicious.
But the real star combo?
👉 Silesian dumplings + beef roulade + red cabbage or pan-fried sauerkraut.
This trio is legendary in Silesian homes, and once you try it – you’ll understand why.
It’s hearty, rich, and tastes like a hug from your childhood.
Pro tip: make ahead and freeze
Got extra? No problem!
These dumplings freeze beautifully. Just boil them, rinse with cold water, drain well, and freeze in portions.
When you’re ready to eat, reheat in simmering water or steam — good as fresh!
That’s it!
No eggs, no stress, and no unnecessary steps.
Just real, home-style dumplings that never go out of style.
Let me know in the comments — are you #TeamHole or #TeamNoHole? 😉
And if you’ve got your own family tips or stories around dumplings, I’d love to hear them!
Smacznego – or as we say in English, enjoy!
Because life might get tough sometimes… but Silesian dumplings are always soft. 💛
